Butter chicken
Butter Chicken
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| Origin | |
|---|---|
| Alternative name(s) | Murgh makhani |
| Place of origin | Punjab, India[1] |
| Region or state | Punjab, Delhi[2] |
| Creator(s) | Kundan Lal Jaggi & Gujral of Moti Mahal Delux[3][4] |
| Details | |
| Main ingredient(s) | Butter, chicken |
Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी) (pronounced [mʊrg məkʰaːniː]) is an Indian dish[5] of chicken in a mildly spiced curry sauce. It is served in India and abroad. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in Delhi, India.[6]
Contents
Preparation
Chicken is marinated for several hours in a cream and spice mixture. The spices may include garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili.[7]
The chicken is usually cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan fried. It is served in a mild curry sauce that includes butter. There are many variations on the composition and spicing of the sauce. Spices may include asafoetida, cumin, cloves, cinnamon, coriander, pepper and fenugreek (Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener.[8]
Garnishes can include butter, cream, green chillies, coriander, and fenugreek.
History and cuisine
Butter chicken was created in the 1950s at the Moti Mahal restaurant in Delhi.[2]
See also
References
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- ↑ http://cooking.nytimes.com/recipes/1016754-butter-chicken
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- ↑ http://food.ndtv.com/recipe-butter-chicken-106717
Bibliography
- Curry Club Tandoori and Tikka Dishes, Piatkus, London — ISBN 0-7499-1283-9 (1993)
- Curry Club 100 Favourite Tandoori Recipes, Piatkus, London — ISBN 0-7499-1491-2 & ISBN 0-7499-1741-5 (1995)
- India: Food & Cooking, New Holland, London — ISBN 978-1-84537-619-2 (2007)
